Show J III III L g I s Mrs Helen Armstrong Armstrong Ruggles' o Ruggles' Ruggles x Recipes for Cooking x III It II ill III III 1111 IT SALADS CHICKEN SALAD WITH ALMONDS Cools Cook a fat rat fowl Cowl slowly In boiling w water lr with a R slice each of ot onion and lemon I r a J. J ba bay sprig of or pa parsley e n and nIl salt Cool In the liquor and then cut with sh shears Into uniform pieces rejecting all aU the tho skin and fat For s it a pint or ot the tho meat moat t j allow three tablespoons of olive oil oU an and ono of ot lemon J juice and mix the chicken thoroughly with this an hour or more be before be- be Toro fore serving have in readiness a cup of cut ut celery and half halt a n cuji of blanched almonds split spilt and mix these with the chicken add adding In a few chopped chol olives If It desired Moisten well with the dressing adding more seasoning If I required and andr t t r then press the salad into small cupsI cups I i Turn out carefully In a few tew moments onto lettuce lea leaves garnished with celery cel cel- CI ery cI tips and olives oll stuffed with almonds ASPARAGUS SALAD Use U e 3 asparagus tips cooked tender and antl chilled and serve these In III halves of tomatoes to- to t matoes hollowed out and antl drained Place a spoonful of oC J mayonnaise in each and sprinkle with asparagus with Uh minced Tarsier l Surround tomatoes with curly parsley panIc or 01 cress Another attractive asparagus as- as asparagus as salad Iad is ia made mado by b placing tho laid 0 tips lips in Individual plates compactly to together like a cord ort of oC wood then clint each elich end nd with a ring of either red or green pepper placing a smaller tine ring on top with a spoonful of tiny German onions inside of oC it and zen serve c with a French dressing GRAPEFRUIT SALAD Cut two ch choice grapefruit in halves and remove the tho sections carefully quite nT ro r free fre from Crom Seeds se-ds 01 or Inner skin Place head I lettuce in the serving nerving dish with small man leaves caves cs in center like on one full rull head pulled open Opel and insert tho the grapefruit all through the lettuce at Intervals Matte Make the tho French dressing with E salt powdered white wite olive oil all sugar ugar a paprika pepper and lemon Juice and u use e It t generously salad then servo serve at once For variety place time the the grapefruit sections compactly compactly com com- together when prepared to form Corm a solid MIld half hair on the tho lettuce leaves for Cor indi individual vidual serving Ben with the rounded side up And olid place alternately narrow narron strips of or pimento and cn pepper between each section of or the fruit Crull SALAD MARTINIQUE I Cut head hAd lettuce In halves bal lengthwise I and hono hollow out a a. portion from Crom each to toI form orm a cup Fill these centers with cut I apple and white grapes crapes hal halved ed and sc seeded Place across tho the top fop op m strips trips of celery in lattice hi fashion and 1 andover andover over o these arrange some of or pl- pl pi mento menlo Pa Pass Paso I chopped l nuts with tho the salad sprinkling one spoonful c over o each plate and serve sen-c with either cither or French dressing made mado with Ill lemon juice In instead tad of vinegar NORMANDY SALAD DRESSING ING Mash two to cooked egg yolks smooth and blend with two tablespoons of olive oil then add two tablespoons of ot cream ono of oC tarragon on vinegar and seasoning cn of oC salt saIL paprika and onion Juice Bent Beat t c. J vigorously vig vig- vigorously y and n nil pour over ocr salad sal male lain lEi such as lettuce cabbage cress be bers or toma tomatoes toes SALAD Al Almost mol t a any 11 desired combination of or chopped or shredded l vc vegetables ma may ho bo served In thIs tills fashion with minced onion parsley and hard hartl cooked d e eggs the tho yolks yolk and whites ano and forced through a coarse strainer The Tho salad materials m ma may iy be blended before serving or dis disposed disposed dis- dis ll posed separately In little nests of ot lettuce to be bo combined as desired Sliced rud- rud and celery chopped celery chopped beets beet cucumbers cucumbers bers beTS peppers pimentos tomatoes re or white cabba cabbage c and whole pickles pickles whole peas capers or and and cressor cre cress s or let let- tuco whole or hr arc nil 1111 p po I variations for this salad Make Jako French dressing ln with Ith rail mil paprika mustard It if liked and ono one part Inc vinegar ur to three 01 of oC olive olivo oil adding other seasoning as ua pre pre- preferred preferred pre pre- ex Mix Ills I s ery cry thoroughly and a d us usa use at a t once I ORIENTAL SALAD mId four LH large Luce green peppers after removing remo lne set I e ds and 1111 when when hon cold cohl cut cul Into mall pieces Mix lIx these tho-c lightly with three tinee also cut fine fin nn and anil place In Ihn tho center of oC toning serving or ln dish Have In readiness s equal amounts of oC grapes rap 8 halved and seeded sections of orance oranee and grapefruit free from rom Inn Inner r skit skin Add mado matlo with a l to the thc p. p a 11 French dressing teaspoon oon each of or wilt salt and powdered pO sugar half hail teaspoon n. n rash each ch of celery salt 11 and AmI paprika halt half a n nip liP of olive oil and lemon juice Form O tablespoons of nests of ot head lettuce letl leaves around the center of and aUll 1111 nil with the time salad l ll then sprinkle with chopped pla- pla nuts mils GRAPE AND NUT SALAD Cut white grapes in ht halves And find re- re shove 1110 the seeds with a n pointed knife For ono one cup of tho the fruit us use o one one half halt cup Clip each of nut meats pecans walnuts or almonds and cut celery clery Serve with witha a m mayonnaise In which lemon juice Is used or with cooked cooled dressing on tender tonder loaf leaf lettuce The fruit fluit and nuts omitting celery may also be sprinkled with lemon Juice salt and paprika and dressed with whipped tl cream instead of a ma made c dress dress- r 5 Ing lug ST ST. ERMIN'S SALAD Select head lettuce and wash carefully without separating if iC possible Drain thoroughly and wipe dl dry Make a French dressing with ono one part parl vinegar Icar to three of or of salt paprika oll olive olle e oil and antI a seasoning mustard and and a n little onion juice if liked Blend the tho dres dressing ln well and pour over the salad I. d. Rub Huh two hard hartl cooked c eggs s through a H sieve o over O the lettuce and then sprinkle with Ith pIr parsley I I I |